3 kgfresh rice noodle rolls (see note)To serve:coriander, bean sprouts and thinly sliced spring onions, red chilli and shallotsFragrant broth3 kgbeef ribs250 ml (1 cup)light soy sauce, plus extra to serve130 gmpiece of ginger, thickly sliced, plus 30gm extra, cut into julienne85 gmgalangal, thinly sliced85 gmtamarind50 gmlight palm sugar, shaved6garlic cloves, bruised4small dried red chillies, split2lemongrass stalks, thickly sliced½ tspcoarsely ground white pepper
For fragrant broth, preheat oven to 200C. Place ribs in a roasting pan and roast, draining rendered fat occasionally, until ribs are deep golden (2 hours). Drain fat, transfer ribs to a stockpot over high heat, add remaining ingredients (except julienne ginger) and 4½ litres water, bring to the boil, then reduce heat to low and simmer until well-flavoured (2-3 hours). Refrigerate for flavours to develop (overnight). Skim fat from broth, strain through a fine sieve into a large saucepan, bring to the boil over medium-high heat, add julienne ginger and keep warm.
Meanwhile, steam rice noodle rolls in a bamboo steamer lined with baking paper over simmering water in batches until warmed through (2-4 minutes). Divide noodle rolls among bowls, spoon broth over, top with coriander, bean sprouts, spring onions, chilli and shallots and serve.
Note Fresh rice noodle rolls are available from
Asian grocers; they can be bought up to two days before you use
them, but don't refrigerate them as this will ruin their